国际食品科学与技术杂志（IJFST）是为食品科学与技术研究所（IFST）出版的。这本权威而知名的杂志发表了广泛的主题，从食品相关的各种科学的纯研究到旨在改进技术过程的实际实验。课程包括从原材料成分到消费者接受，从物理特性到食品工程实践，从质量保证和安全到储存、分销、营销和使用。该杂志的主要目的是为描述原始研究结果的论文提供一个论坛，同时也欢迎评论文章。
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The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.
